SAVORY SCONES
Make and share this Savory Scones recipe from Food.com.
Provided by Miss Annie
Categories Scones
Time 40m
Yield 6 scones
Number Of Ingredients 6
Steps:
- Cook sausage and chopped onions in a skillet over medium heat until browned, breaking up sausage as it cooks.
- Drain off excess fat; cool slightly.
- In medium size bowl combine baking mix and sausage mixture.
- Pour in milk and stir with a fork just until evenly moistened.
- Turn out on an ungreased baking sheet.
- With floured hands, pat into an 8-inch round and cut in eighths with a sharp knife.
- Sprinkle instant onion and oregano over the top.
- Bake at 400ºF for 20 minutes.
- Cool 5 minutes and serve warm.
- Variation: Add a little grated cheese to baking mix.
Nutrition Facts : Calories 305.9, Fat 16.9, SaturatedFat 5.4, Cholesterol 30.9, Sodium 761.3, Carbohydrate 27.9, Fiber 1.1, Sugar 5.3, Protein 9.7
SAVORY SCONES
Provided by Food Network
Time 32m
Yield 12 to 13 servings
Number Of Ingredients 10
Steps:
- Preheat the convection oven to 350 degrees F.
- Add all the dry ingredients into a large bowl and stir to combine. Grate the frozen butter into the dry ingredients. Add the blue cheese, spinach, parsley, and green onions. Make a well and add the eggs and half the buttermilk. Fold until just holding together , adding more buttermilk as needed. Line a sheet pan with parchment paper. Scoop 3-ounce portions of batter onto the paper. Bake for 22 minutes.
SAVORY SCONES
These are perfect little savory bites for an appetizer table or, if you make them a little bigger, to have with soup. Different herbs will yield different flavors, so be creative with your mix! For this example, I used fresh basil, rosemary and oregano out of my garden. Dried herbs would also be great. Adapted from Bunny. Eats....
Provided by Jennifer H
Categories Meat Appetizers
Time 45m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 425 degrees. Sift flour, baking powder and salt into a bowl. Cut butter into small cubes. Use a pastry cutter to mix into the flour until the butter is in small crumb-size pieces.
- 2. Add the pepperoni, onion, herbs and cheese. Mix with a fork to cover with the flour. Pour in the milk and using a spatula, fold the milk into the flour, bringing the flour up from the bottom and into the milk just until incorporated.
- 3. Place the dough onto a well-floured surface. Using your fingers, press the dough out until it is a little less than 1". Use a 2" biscuit cutter and push straight down onto the dough - don't twist - and pull straight up. The edges of the scones should look "rough" - these layers are what will separate to give you the puff.
- 4. Spray a cookie sheet with non-stick spray. Transfer scones to the cookie sheet. Brush with milk. Re-roll dough, press out and cut until all dough is used. Bake until the scones are nicely browned - my oven took 15 minutes. If you opt for a larger sized biscuit cutter, adjust to a longer baking time. Serve warm or at room temperature.
SAVORY CHEDDAR-SOUR CREAM SCONES
These yummy cheddar and sour cream scones are perfect as is, but once you add chopped red onion? Now you're talking medals and awards.
Provided by My Food and Family
Categories Dairy
Time 27m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450ºF.
- Mix first 4 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in shredded cheese.
- Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
- Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with Parmesan and onions.
- Bake 10 to 12 min. or until golden brown. Serve warm.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 350 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 1 g, Protein 7 g
MEDITERRANEAN SCONES
New flavours in an old favourite - great for coffee mornings or an afternoon snack
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 40m
Yield Makes 8
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/fan 200C/gas 7. Butter a large baking sheet. In a large bowl, mix together the flour, baking powder and salt. Rub in the butter with the oil, until the mixture resembles fine crumbs, then add the tomatoes, cheese and olives. Make a well in the centre, pour in the milk and mix with a knife, using a cutting movement, until it becomes a soft 'stickyish' dough. (Use all the milk - it helps give a light texture.) Don't overhandle the dough.
- Flour your hands and the work surface well, and shape the dough into a round, about 3-4cm thick. Cut into eight wedges and place them well apart on the baking sheet. Brush with beaten egg and bake for 15-20 mins until risen, golden and springy to the touch. Transfer to a wire rack and cover with a clean tea towel to keep them soft. These are best served warm and buttered. Will keep for 2-3 days in an airtight container.
Nutrition Facts : Calories 293 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 2 milligram of sodium
SAVOURY OAT SCONES --
I've been making these scones for years -- first in sweet and later in savory versions.Try using cheddar, feta, swiss, blue or any other strong cheese. Use fresh parsley and thyme if you have them, otherwise use dried. I really like using dried onions in this particular recipe, but you can experiment, because the recipe is very friendly to adaptations. The amount of chilie pepper flakes is spot on because you don't want a hot-tasting scone. When you bit into an occasional pepper flake you get a flavor zing!
Provided by emmalee1942
Categories Scones
Time 25m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 14
Steps:
- Whisk, or sift, dry ingredients. Combine butter, milk and egg, add to dry ingredients, stir until just moistened.
- Mix in the cheese, parsley, time, onion and red chilie flakes. Line a baking sheet with parchment paper.
- Place dough in center. Pat to 1/2" thick circle. Using a sharp knife, cut into 8 wedges, but do not separate.
- Bake, 450 degrees, 15 minutes, until light brown. If preparing a day ahead, cool completely, before storing airtight.
Nutrition Facts : Calories 327.1, Fat 19.3, SaturatedFat 11.4, Cholesterol 73.1, Sodium 401.4, Carbohydrate 31.6, Fiber 2.2, Sugar 2, Protein 7.6
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